I have this cookbook "Jewish Cooking", by Marlena Spieler. I've cooked some really amazing recipes out of it over the years. They are simple, generally healthy (I mean, occasional veg. oil and sugar and salt, but no really junky stuff), and I always get RAVE reviews about them. I cannot count how many times I have prepared these things and people ask me for recipes. And they are so embarassingly easy! Anyway, tonight I made for the first time Hungarian cherry soup. OMG. It was delicious! So, I thought I'd share. It is, apparently, a "soup", but it is sweet (obviously), so a bit of a suprise. The recipe says you can also serve it chilled, so a great summer dish!
2 1/4 lbs cherries (pitted)
1 cup water
1 cup sugar
1 cinnamon stick
3 cups red wine
almond extract (to taste... I used a capful)
1 cup cream (I used 2% milk)
1 cup sour cream (I used full fat)
Put the cherries, water, sugar, cinnamon and wine in a large saucepan and boil. Reduce heat and simmer for 20-30 minutes until cherries are tender. Remove from heat and add almond extract. In seperate bowl, mix sourcream and cream(milk) until smooth. Add to cherry soup and stir. Chill until ready to serve.
It comes out a pretty pink with the cherries still mostly whole. It is creamy, and you can just taste the wine and the almond with the cherry flavor and the cinnamon is just a hint- just right.
Tomorrow, summer squash in dill sauce from the same book!
2 1/4 lbs cherries (pitted)
1 cup water
1 cup sugar
1 cinnamon stick
3 cups red wine
almond extract (to taste... I used a capful)
1 cup cream (I used 2% milk)
1 cup sour cream (I used full fat)
Put the cherries, water, sugar, cinnamon and wine in a large saucepan and boil. Reduce heat and simmer for 20-30 minutes until cherries are tender. Remove from heat and add almond extract. In seperate bowl, mix sourcream and cream(milk) until smooth. Add to cherry soup and stir. Chill until ready to serve.
It comes out a pretty pink with the cherries still mostly whole. It is creamy, and you can just taste the wine and the almond with the cherry flavor and the cinnamon is just a hint- just right.
Tomorrow, summer squash in dill sauce from the same book!
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